Home Fries (Parboil and Raw Methods Included)
I have been making home fries since I was allowed to operate the stove! It was always my absolute favorite way to eat potatoes and the first thing I learned how to cook. I’ve made home fries using just about every method and flavor so I’m excited to share everything I know.
Quick Overview
- My top recommendation for home fries is using gold potatoes (Yukon gold). You get slightly sweet flavor and a beautifully tender potato.
- Parboiling will provide the best results but not completely necessary.
- It’s a great make-ahead recipe because you can parboil potatoes ahead of time.
- I recommend non-stick cookware so you don’t have to worry about about potatoes sticking and use plenty of oil.
- Remember, it’s important to preheat the pan before adding anything to it.
What Do You Need – Ingredients, Substitutions, Variations
Potatoes – I’ve tried just about every type of potato for home fries and gold potatoes are the best in taste and texture. Red potatoes come as a close second with a very similar texture but the taste of red potatoes is a little different. Gold potatoes have a very slight sweetness to them, while red potatoes don’t. Idaho potatoes actually work the worst so I do not recommend using it for home fries.
Seasoning – start with the basic salt and pepper and then decide if you want to add some herbal flavors with dried parsley and/or dill weed. For more seasoning punch, try adding some garlic powder, onions powder, and/or paprika. If you want spice, add a little crushed red pepper flakes or a pinch of cayenne pepper.
Veggies – I highly recommend that you add an onion to the potatoes. Many people also like to add bell peppers to their home fried potatoes.
Full breakfast – you can serve home fries on a side of your favorite eggs, other egg recipes, breakfast meats and brunch recipes.
Steps To Make The Best Home Fries
- Parboil step: Place cleaned potatoes in the pot and fill with cold water. Bring water to boil and reduce the heat so it doesn’t boil over. Just cook for 5-7 minutes, not all the way. Let potatoes cool before cutting. (Psst, you can cool them and keep it in the fridge for a few days. It will be easier to grab and cook faster in the morning.)
- Cut potatoes into cubes step: use cooled parboiled potatoes or start with raw potatoes (just make sure to wash the skin of potatoes well before using.) Cut potatoes into small cubes that are about 1/2 inch thick.
- Preheat the pan first! Preheat a cooking pan over medium heat and add some oil. Lower the heat slightly to cook potatoes (you will raise the heat again to crisp.)
- Start covered: Cover the pan with a lid to cook them through first. This is where you will create that soft, creamy, and fluffy inside.
- Let them crisp uncovered: Once potatoes are tender, take off the lid, raise the heat back to medium or slightly above, and cook potatoes uncovered for a few minutes to give it a crispy browned sear. PRO TIP: give them time to sear between stirring.
Do I Have to Parboil Potatoes?
- The biggest benefits of using parboiled potatoes is saving time, of course, and softer texture inside. You can parboil potatoes ahead of time and keep it in the fridge for a few days, in an air-tight container.
- Using raw potatoes gives a little different texture. Potatoes are crispy on the outside and still nice and soft on the inside but the texture is more smooth and silky vs crumbly. Sear on the outside also comes out crispier. It does take longer to cook though.
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Home Fries Recipe
Ingredients
- 2 lbs gold potatoes (Yukon gold)
- 1 small yellow onion
- 2-3 tbsp avocado oil or vegetable oil, or canola oil
- salt
- cracked black pepper
Optional seasoning:
- Paprika
- garlic powder
- cayenne pepper
- dried parsley
- dried dill weed
Instructions
- No need to peel potatoes, simply wash each one with a soft scrub sponge.
To parboil potatoes:
- PRO TIP: I recommend parboiling potatoes whole because it's easy to overcook potatoes to where they will crumble and be too mushy. If potatoes are over-cooked, it will be hard to cut into cubes.
- Place cleaned potatoes in the pot and fill with cold water. Add about a tablespoon of coarse salt to the pot. Bring water to boil and reduce the heat so it doesn't boil over.
- Cook for 5-7 minutes. (Note: exact time will depend on the size of the potatoes, you just want to soften them, not cook through.)
- Drain off water, place potatoes onto a cutting boars and let them cool before cutting. (You can also store cooled potatoes in the refrigerator and cook another day.)
Cooking Home Fries:
- Raw potatoes: You can make home fries from using raw potatoes as well. Simply wash potatoes first and pat them dry. Proceed with the cooking steps. (Note, it will take longer to cook.)
- Cut potatoes into small cubes that are about 1/2 inch thick. (You can even go smaller to cook potatoes faster.)
- Preheat a cooking pan over medium heat and add some oil.
- Lower the heat a little and add cut potatoes. Season it well. Stir and cover with a lid. Let potatoes cook, stirring occasionally, until tender.
- Once potatoes are tender, take off the lid, raise the heat back to medium or slightly above, and cook potatoes uncovered for a few minutes to give it a crispy browned sear.
- PRO TIP: don't stir too often! Give potatoes time to sear between stirring.
Notes
- Best Potatoes: gold potatoes are the best in taste and texture. Red potatoes come as a close second with a very similar texture but the taste of red potatoes is a little different. Gold potatoes have a very slight sweetness to them, while red potatoes don’t. Idaho potatoes actually work the worst so I do not recommend using it for home fries.
- Adding flavors: to add some herbal flavors with dried parsley and/or dill weed. For more seasoning punch, try adding some garlic powder, onions powder, and/or paprika. If you want spice, add a little crushed red pepper flakes or a pinch of cayenne pepper. If you’d like, try to add bell peppers to your home fried potatoes.
- Storing and reheating: Store leftover fries in a refrigerator, in a food storage container with a lid. Reheat it anytime in a preheated pan with a little bit of oil. Start reheating with a lid on to heat them through and then, take off the lid and cook a few more minutes to crisp the sides.
Nutrition
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Originally published on Will Cook For Smiles in October 2019.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
